The coronavirus disease 2019 (COVID-19) pandemic disrupted conventional teaching methodologies, forcing educational institutions to swiftly adapt to remote learning. This study aimed to compare the effectiveness of video- and powerpoint-based teaching methods in the knowledge of medical students using a systematic review and meta-analysis. A systematic review of the literature was conducted to identify relevant studies that compared the efficacy of video-based and PowerPoint-based teaching methods in medical students during the COVID-19 pandemic.
View Article and Find Full Text PDFBackground: Tuberculosis (TB) remains one of the leading infectious diseases globally, causing high mortality rates. A significant factor contributing to this issue is nonadherence to treatment, which is influenced by family support and impacts the quality of life (QoL) of patients.
Aim: The purpose of this study was to describe the role of family support in enhancing medication adherence and improving QoL in individuals with TB.
Ulcerative colitis (UC) is one of the 2 major disorders in pediatric inflammatory bowel disease (IBD). Differentiating IBD at an early stage remains difficult, and abdominal imaging and early precise investigations are crucial. A 2-year-old girl was referred to the emergency department after experiencing colicky abdominal pain for 1 month.
View Article and Find Full Text PDF<b>Background and Objective:</b> Sunflower is one of the important commodities in agriculture. The oil content in sunflower seeds has been widely used as cooking oil, but in Indonesia, the utilization of this oil is still relatively low. In addition, sunflowers also contain vitamin E which is useful as an antioxidant, so it can be used to reduce the risk of cardiovascular disease.
View Article and Find Full Text PDFHigh-quality indoor air is essential in open-kitchen restaurants for ensuring a healthy workplace and comfortable conditions for visitors. In this study, indoor air quality interdependence between the kitchen and the dining zones in open-kitchen restaurants was analyzed. The method was based on measurements of selected air parameters using a sensor technique and mutual information (MI) analysis.
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